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High-Tech, High-Touch: Pahlmeyer Waters Ranch Vineyardhttps://www.pahlmeyer.com/about-winemaking-blog/blog/2014/high-tech-high-touch-at-waters-ranch/
<p>Since taking the winemaking helm at Pahlmeyer in 2012, I have made it my mission to heighten our estate vineyard’s magnificent attributes, using whatever resources necessary. Our strategy is founded on a dynamic and minutely detailed plan that incorporates the newest vineyard technology with high-touch, labor-intensive tradition.</p>
<p><a href="https://www.pahlmeyer.com/about-winemaking-blog/winemaking-vineyards/waters-ranch-vineyard-napa-valley/">Pahlmeyer Waters Ranch Vineyard</a> is comprised of 72 acres that rise 2,100 feet above the Napa Valley floor. Set in the Vaca Range flanking the east side of the valley, it is composed of Rock Outcrop, Bressa-Dibble (weathered shale and sandstone), and Forward Gravelly Loam (weathered Rhyolitic or volcanic tuff similar to granite) - all quick-draining soils. <a href="https://www.pahlmeyer.com/about-winemaking-blog/about-us/in-the-beginning/">Jayson Pahlmeyer</a> commissioned the notoriously meticulous David Abreu to develop the raw land in 1999. Much has changed in the past 15 years, and vineyards are living, breathing things that require constant attention.</p>
<p>Last July, I brought in David Wilson to oversee our vineyard as well as our long-term vineyard contracts (Rancho Chimiles, Stagecoach and Antica). Born and bred in Napa, David’s family owns the neighboring Rancho Chimiles Vineyard and has been an outstanding source for Pahlmeyer wines since the 1990s. With David’s degree in viticulture from Cal Poly San Luis Obispo, a 2005 internship at our vineyard, work at other highly regarded Napa Valley wineries, and service as a Board member for the Napa Farm Bureau, we are making great progress.</p>
<p><img class="leftAlone" title="" src="https://www.pahlmeyer.com/assets/Uploads/_resampled/ResizedImage600296-David-Wilson-at-Waters-8-2014-612x302.jpg" alt="Pahlmeyer Vineyard Manager David Wilson at Waters Ranch Estate" width="600" height="296"></p>
<p style="text-align: center;"><em>Pahlmeyer Vineyard Manager David Wilson envisions a bright future for our Waters Ranch Vineyard</em></p>
<p>We have begun farming three-quarters of our vineyard organically, made significant advances in vineyard data capture and communications, and employed new state-of-the-art equipment to help us promote just the right eco-system. And while we are moving in the organic direction we are maintaining the flexibility to use all the tools in our grower's toolbox to raise fruit quality and steward the land sustainability.</p>
<p>We have become farmers of everything that grows in the vineyard in order to ensure the site naturally produces the best possible fruit. That means carefully cultivating the right cover crops to build soil, keep dust to a minimum, and provide a habitat for beneficial insects such as lacewings and predatory wasps. The ideal cover crops stay low under the vines, impart the right nutrients, and compete for water and nitrogen at the right time of the season.</p>
<p><img class="leftAlone" title="" src="https://www.pahlmeyer.com/assets/Uploads/_resampled/ResizedImage600291-Pellenc-sunflower-tournesol-at-Waters-2014-612x297.jpg" alt="Pellenc &quot;Sunflower&quot; under-vine tractor implement at Waters Ranch" width="600" height="291"></p>
<p style="text-align: center;"><em>The Pellenc "Sunflower" at work in Pahlmeyer Waters Ranch Vineyard</em></p>
<p>Our new high-tech “Sunflower” (aka “Tournesol”) is a great ally. This double-headed under-vine hydraulically-operated tractor implement goes into the soil to cut out the roots of non-beneficial weeds while spreading the seeds of beneficial cover crops and carefully avoiding the trunks of the vines. The double head enables the Sunflower to cover two rows at a time for top energy efficiency. Introduced within the past two years, the amazing tool is from Pellenc, a French company known for developing some of the world’s most innovative vineyard equipment.</p>
<p>It would certainly be less expensive to spray unwanted weeds with herbicides, but our goal is entirely about doing what it takes to enable our vineyard to produce the highest quality fruit.</p>
<p><img class="leftAlone" title="" src="https://www.pahlmeyer.com/assets/Uploads/_resampled/ResizedImage60043-Kale-sig-for-blog-6-2-14.jpg" alt="Kale sig for blog 6 2 14" width="600" height="43"></p>
<p style="text-align: right;">Kale Anderson, Winemaker</p>
Thu, 24 Jul 2014 00:00:00 -0700Winemaker Kale Andersonhttps://www.pahlmeyer.com/about-winemaking-blog/blog/2014/high-tech-high-touch-at-waters-ranch/Pahlmeyer's "California Mouton:" First-of-their-kind French oak tanks coming to our winery https://www.pahlmeyer.com/about-winemaking-blog/blog/2014/first-of-their-kind-french-oak-tanks-coming-to-pahlmeyer/
<p>In the 1980s, <a style="font-size: 12px; line-height: 1.5em; font-family: Arial, &#039;Helvetica Neue&#039;, Helvetica, sans-serif;" title="Jayson Pahlmeyer" href="https://www.pahlmeyer.com/biographies/" target="_blank">Jayson Pahlmeyer</a> dreamed of creating his own “California Mouton,” a phenomenal <a style="font-size: 12px; line-height: 1.5em; font-family: Arial, &#039;Helvetica Neue&#039;, Helvetica, sans-serif;" title="Proprietary Red" href="https://www.pahlmeyer.com/wines/pahlmeyer/pahlmeyer-proprietary-red/" target="_blank">Napa Valley Bordeaux-style blend</a> that would drop wine lovers to their knees. Over the past two decades, Pahlmeyer has consistently achieved that goal. This summer, we are adding a bold new element to that reality.</p>
<p><img class="leftAlone" title="" src="https://www.pahlmeyer.com/assets/Uploads/_resampled/ResizedImage600359-Logo-on-oak-tank-8-2014-612x366.jpg" alt="Logo on oak tank 8 2014 612x366" width="600" height="359"></p>
<p>Five custom-built Seguin Moreau 55-hectaliter French oak tanks are due to arrive at our winery this summer. Not only are they the first of their kind in the U.S., the only others in the world are owned by Mouton Rothschild. But most importantly, I believe they will bring an even higher level of quality to our premier red wines.</p>
<p>Most red wine is fermented in stainless steel tanks, with oxygenation accomplished through pump-overs and punch-downs. These aggressive methods make it difficult to manage tannin extraction to a fine degree. Considering that Pahlmeyer reds are crafted from big, bold <a title="Pahlmeyer Waters Ranch Vineyard" href="https://www.pahlmeyer.com/about-winemaking-blog/winemaking-vineyards/waters-ranch-vineyard-napa-valley/" target="_blank">Napa Valley mountain fruit</a>, with a high skin-to-juice ratio, every advantage in tannin management becomes significant.</p>
<p>The new state-of-the-art tanks will make it possible for us to ferment our principal reds in French oak, creating the slow, gentle micro-oxygenation that only fine oak can provide. They will also feature one clear (plexiglass) stave each, a stunning advancement that will allow us to view the process from top to bottom - the level of juice, the juice-to-cap ratio, the bottom of the tank, even the extraction potential.</p>
<p><img class="leftAlone" title="" src="https://www.pahlmeyer.com/assets/Uploads/_resampled/ResizedImage600441-Oak-tank-8-5-14-612x450.jpg" alt="Oak tank 8 5 14 612x450" width="600" height="441"></p>
<p>Filled by gravity, the tanks can accommodate five tons of fruit and are equipped with tight-sealing stainless steel tops that allow for the closed fermentation we prefer for our Bordeaux varieties. Cooling and heating coils are housed on the inside, and in addition to fermenting, we’ll use them for racking, blending and even aging.</p>
<p>The Seguin Moreau tank cooperage facility occupies a former shipyard in France, enabling a level of research, development and production not possible for most others. I toured the facility a few years ago, and came to trust that my detailed barrel toast specifications would be met. Maybe it’s because of my high standards, or maybe they just love <a title="Pahlmeyer wines" href="https://www.pahlmeyer.com/wines/pahlmeyer/" target="_blank">Pahlmeyer wines</a> as much as the rest of us, but I am thrilled to have received the first shot at these amazing tanks and can’t wait to put them to work.</p>
<p><img class="leftAlone" title="" src="https://www.pahlmeyer.com/assets/Uploads/_resampled/ResizedImage60043-Kale-sig-for-blog-6-2-14.jpg" alt="Kale sig for blog 6 2 14" width="600" height="43"></p>
<p style="text-align: right;">Kale Anderson, Winemaker</p>
Tue, 20 May 2014 00:00:00 -0700Winemaker Kale Andersonhttps://www.pahlmeyer.com/about-winemaking-blog/blog/2014/first-of-their-kind-french-oak-tanks-coming-to-pahlmeyer/Wayfarer Comes of Agehttps://www.pahlmeyer.com/about-winemaking-blog/blog/2014/wayfarer-comes-of-age/
<p>My father Jayson has always chased after his dreams, forever willing to take a risk for something he truly believes in. This tenacity, this pluck, is what drives the success of our family winery. Of course, Cabernet Sauvignon is his first love, but Pinot Noir won his heart in the late 1990s. While in search of a Grand Cru Burgundy vineyard of his own, Jayson’s good friend and then-Pahlmeyer winemaker Helen Turley introduced him to an organic family farm down the road from her Marcassin vineyard. </p>
<p><a href="https://www.wayfarervineyard.com/" target="_blank"><img class="leftAlone" title="" src="https://www.pahlmeyer.com/assets/Uploads/_resampled/ResizedImage600315-Road-to-Wayfarer-612x321.jpg" alt="Road to Wayfarer 612x321" width="600" height="315"></a></p>
<p style="text-align: left;"><em>The road to Wayfarer</em></p>
<p style="text-align: left;"><a href="https://www.pahlmeyer.com/about-winemaking-blog/winemaking-vineyards/wayfarer-vineyard-sonoma-coast/" target="_blank">Wayfarer Farm</a> was in the middle of nowhere, off the grid, without a dedicated water source, and yet to be planted to a single vine. Still, Jayson instantly saw what Helen saw: a breathtaking site that had all the elements to produce Grand Cru-quality fruit.</p>
<p style="text-align: left;"><a href="https://www.wayfarervineyard.com/" target="_blank"><img class="leftAlone" style="line-height: 1.5;" title="" src="https://www.pahlmeyer.com/assets/Uploads/_resampled/ResizedImage600305-Original-sign-612x311.jpg" alt="Original sign 612x311" width="600" height="305"></a></p>
<p style="text-align: left;"><em>The farm's original sign</em></p>
<p style="text-align: left;">After purchasing the property and planting 30 acres of vines in 2002, our first harvest of fruit came from the 2005 vintage and was blended into Pahlmeyer’s Sonoma Coast Chardonnay and Pinot Noir. Over the next several vintages as the vines matured, the Wayfarer lots became more expressive and soulful. Jayson knew it was time to push the limits of just how complex this fruit could be - and just how extraordinary the wines could be.</p>
<p style="text-align: left;"><a href="https://www.pahlmeyer.com/about-winemaking-blog/winemaking-vineyards/wayfarer-vineyard-sonoma-coast/" target="_blank"><img class="leftAlone" title="" src="https://www.pahlmeyer.com/assets/Uploads/_resampled/ResizedImage600348-Hands-grapes-612x355.jpg" alt="Hands grapes 612x355" width="600" height="348"></a></p>
<p style="text-align: left;"><em>Wayfarer Pinot Noir</em></p>
<p style="text-align: left;">In 2012, Jayson recruited <a href="https://www.pahlmeyer.com/biographies/" target="_blank">Bibiana González Rave</a> to manage every decision in the vineyard and every step of the winemaking. He knew Bibiana’s fire and expertise were exactly what was needed for Wayfarer’s coming of age. Wayfarer was ready for a label all its own.</p>
<p style="text-align: left;"><a href="https://www.pahlmeyer.com/reviews-and-recognition/recognition/2013/40-under-40-america-s-tastemakers/"><img class="leftAlone" title="" src="https://www.pahlmeyer.com/assets/Uploads/_resampled/ResizedImage600287-Bibiana-barrel-612x293.jpg" alt="Bibiana barrel 612x293" width="600" height="287"></a></p>
<p style="text-align: left;"><em>Bibiana González Rave</em></p>
<p style="text-align: left;">And, here we are, a few months from our debut release of <a href="https://www.wayfarervineyard.com/" target="_blank">Wayfarer wines</a> from the 2012 vintage. I am thrilled to work so closely with my dad and Bibiana, and to lead the charge for these amazing wines. What an extraordinary journey so far, and what a brilliant road ahead! </p>
<p style="text-align: left;">I can’t wait to share these wines with you. <strong><a href="https://www.wayfarervineyard.com/" target="_blank">Join the Wayfarer mailing list</a></strong>. We will secure your allocation and ensure you are among the first to taste this far-reaching vision come to life.</p>
<p style="text-align: left;"><img class="leftAlone" title="" src="https://www.pahlmeyer.com/assets/Uploads/_resampled/ResizedImage600265-Jayson-Cleo-612x270.jpg" alt="Jayson Cleo 612x270" width="600" height="265"></p>
<p style="text-align: left;"><img class="leftAlone" title="" src="https://www.pahlmeyer.com/assets/Uploads/_resampled/ResizedImage60043-Cleo-sig-right-for-blog612x44.jpg" alt="Cleo sig right for blog612x44" width="600" height="43"></p>
<p style="text-align: left;"> </p>
Fri, 21 Mar 2014 00:00:00 -0700Cleo Pahlmeyerhttps://www.pahlmeyer.com/about-winemaking-blog/blog/2014/wayfarer-comes-of-age/For the man who has everythinghttps://www.pahlmeyer.com/about-winemaking-blog/blog/2013/for-the-man-who-has-everything/
<p><img class="center" src="https://www.pahlmeyer.com/assets/_resampled/resizedimage600361-Table-newspaper612x368.jpg" alt="Pahlmeyer Holiday table 2013" width="600" height="361" title=""></p>
<p>The birthday of our fearless leader, my dad <a href="https://www.pahlmeyer.com/about-winemaking-blog/about-us/in-the-beginning/" target="_blank"><span style="text-decoration: underline;">Jayson Pahlmeyer</span>,</a> falls on December 24<sup>th</sup>. Scoring just the right gift for the man who has everything might be a challenge were it not for his favorite birthday tradition: a Pahlmeyer family feast of Crab &amp; Chardonnay.</p>
<p>Dungeness Crab season is in full swing in Northern California this time of year, and it’s also when we release our Napa Valley Chardonnay. Talk about an ideal pairing!</p>
<p>Jayson relishes the annual trip to our local fish monger where he selects their biggest crabs. He insists on cleaning them himself, and cooking them in salt water. We dress the dining table with newspaper and haul out heaping bowls of fresh cracked crab with Jayson’s favorite accompaniment – Best Foods mayonnaise.</p>
<p><a href="https://www.pahlmeyer.com/wines/pahlmeyer/chardonnay-2/" target="_blank"><img class="center" src="https://www.pahlmeyer.com/assets/_resampled/resizedimage600346-CH-Crab-mayo612x353.jpg" alt="Pahlmeyer Chardonnay, fresh crab &amp; Best Foods mayo" width="600" height="346" title=""></a></p>
<p>Chilled <span style="text-decoration: underline;"><a href="https://www.pahlmeyer.com/wines/pahlmeyer/chardonnay-2/" target="_blank">Pahlmeyer Chardonnay Napa Valley</a></span> provides just the right mouthwatering acidity and rich body to match the simple perfection of fresh crab. The combination makes it impossible to stop until the table is a complete mess and every morsel of the briny shellfish is ravenously devoured.</p>
<p style="text-align: center;"><img class="center" src="https://www.pahlmeyer.com/assets/_resampled/resizedimage600346-Crab-CH-family-12-2013.jpg" alt="Jayson, Violet, Paige, my husband Jamie Watson and me" width="600" height="346" title=""></p>
<p style="text-align: center;"><span style="font-size: 11px; line-height: 16.5px;">Jayson, Violet, Paige, Jamie (my husband) and me</span></p>
<p>This year we welcomed a new guest to the table – Jayson’s first grandchild, my baby daughter Violet. We have so much to be thankful for, and wish you and yours the happiest of holidays. </p>
<p><img class="center" src="https://www.pahlmeyer.com/assets/_resampled/resizedimage60043-Cleo-sig-for-blog.jpg" alt="Cleo Pahlmeyer" width="600" height="43" title=""></p>
Sat, 21 Dec 2013 00:00:00 -0800Cleo Pahlmeyerhttps://www.pahlmeyer.com/about-winemaking-blog/blog/2013/for-the-man-who-has-everything/Thanksgiving Refreshhttps://www.pahlmeyer.com/about-winemaking-blog/blog/2013/thanksgiving-refresh/
<p>As Thanksgiving draws near, I begin to crave the cornucopia of flavors that make up the November feast. Savory turkey, rich gravy, buttery potatoes, creamy vegetable casseroles, sweet sweet potatoes, tart cranberry sauce… A unique and colorful palette of flavors say “Thanksgiving,” but the largest area of my dinner plate is reserved for dressing (aka stuffing). I love the texture, the quintessential flavor, and, let’s be honest, I love bread.</p>
<p>The dressing I grew up with features crusty bread cubes, spicy fennel sausage, sweet apples and fresh herbs. This year, however, I came across a Bobby Flay recipe I wanted to try, <a href="http://www.foodnetwork.com/recipes/bobby-flay/sourdough-wild-mushroom-and-bacon-dressing-recipe/index.html">Sourdough, Wild Mushroom and Bacon Dressing</a>.</p>
<p>Because dressing is so important to my Thanksgiving table, I had to test the recipe to ensure it was worthy of the honor. I followed Mr. Flay’s recipe as written, but added chanterelle mushrooms and a good glug of dry white wine. My ideal dressing is moist on the bottom and crunchy on top, and if you’re in my camp I’ll share the trick with you: make sure the mixture is quite wet and cover the dish for the first part of the baking process. (If you prefer a more pudding-like texture, add more eggs.)</p>
<p>The tart, yeasty sourdough bread, salty bacon, meaty mushrooms, sage and lemony thyme proved a huge success, promising to marry beautifully with the roast turkey and all the fixings. I’m also quite certain it will be a wonderful pairing with the wines I plan to serve - our rich, bright, evolved <a href="https://www.pahlmeyer.com/wines/pahlmeyer/chardonnay-2/2007/">2007 Pahlmeyer Sonoma Coast Chardonnay</a>, and vibrant, concentrated <a href="https://www.pahlmeyer.com/wines/pahlmeyer/pinot-noir/2011/">2011 Pahlmeyer Sonoma Coast Pinot Noir</a> (our current release).</p>
<p>Whatever favorites find their way to your Thanksgiving dinner, may you, your families and friends enjoy the best of health, the blessing of gratitude, and perhaps some phenomenal Pahlmeyer wine.</p>
Tue, 26 Nov 2013 00:00:00 -0800Cleo Pahlmeyerhttps://www.pahlmeyer.com/about-winemaking-blog/blog/2013/thanksgiving-refresh/A Perfect 10 on the Sonoma Coasthttps://www.pahlmeyer.com/about-winemaking-blog/blog/2013/a-perfect-10-on-the-sonoma-coast/
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<div class="captionImage center" style="width: 600px;">
<span style="text-decoration: underline;"><a href="https://www.pahlmeyer.com/about-winemaking-blog/winemaking-vineyards/wayfarer-vineyard-sonoma-coast/" target="_blank"><img class="center" src="https://www.pahlmeyer.com/assets/_resampled/resizedimage600337-Road-to-WF-11-13-612x344.jpg" alt="The road to Pahlmeyer&#039;s Wayfarer Vineyard on the wild Sonoma Coast" width="600" height="337" title=""></a></span>
<p class="caption"><em>The road to Pahlmeyer's Wayfarer Vineyard on the wild Sonoma Coast</em></p>
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<p>In spring of 2012, in my due diligence before becoming consulting winemaker for Pahlmeyer’s Sonoma Coast wines, I took a drive to see the family’s <a href="https://www.pahlmeyer.com/about-winemaking-blog/blog/2013/wayfarer-pahlmeyer-s-west-of-west-vineyard/" target="_blank">Wayfarer Vineyard</a> in the new Fort Ross-Seaview AVA. After three confusing hours of driving and a fair share of wrong turns, I had my first look at the vineyard.</p>
<p>Perfect rows on a contoured crest, three rugged ridges in from the wild north Sonoma coastline. Luminous, isolated, bewitching. I fell in love on the spot and agreed to serve as winemaker and work with <a href="https://www.pahlmeyer.com/" target="_blank">Pahlmeyer</a> exclusively <em>if</em> I could also oversee the management of this exceptional vineyard. And that is how I came to know <a href="https://www.wayfarervineyard.com/" target="_blank">Wayfarer Vineyard</a>.</p>
<p>That summer, I focused on understanding every aspect of the remarkable site. The phenomenal 2012 vintage couldn’t have heralded a more brilliant future. We will release the 2012 wines under the new Wayfarer label in Fall 2014. Join us on this exciting new journey; visit <a href="https://www.wayfarervineyard.com/">wayfarervineyard.com</a> to sign up for the mailing list.</p>
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<a href="https://www.pahlmeyer.com/about-winemaking-blog/winemaking-vineyards/wayfarer-vineyard-sonoma-coast/" target="_blank"><img class="center" src="https://www.pahlmeyer.com/assets/_resampled/resizedimage600343-WF-11-13-612x350.jpg" alt="Wayfarer Vineyard - October 2013" width="600" height="343" title=""></a>
<p class="caption"><em>Wayfarer Vineyard - October 2013</em></p>
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<p> </p>
<p>In 2013, growing conditions were ideal. The winter was very cold, but without intense frost. Bloom was unmarred by rain, and the delicate balance of cool marine drafts and warm summer temps never faltered. I took advantage of the opportunity to fine-tune vineyard and canopy management, starting with a deep study of the soil, bringing on a fulltime vineyard foreman, purchasing our own equipment, opening canopies for greater exposure to light and air, reducing crop loads, and hiring a winemaking assistant.</p>
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<a href="https://www.pahlmeyer.com/about-winemaking-blog/winemaking-vineyards/" target="_blank"><img class="center" src="https://www.pahlmeyer.com/assets/_resampled/resizedimage600309-WF-harvest-612x.jpg" alt="Harvest at Wayfarer Vineyard - October 2013" width="600" height="309" title=""></a>
<p class="caption"><em>Harvest 2013 at Wayfarer Vineyard</em></p>
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<p>But the season’s ripening sealed the deal. I have never experienced more perfect maturation - physiologically (sugar and acidity), phenologically (color extraction and tannin development), and aromatically. The most intense, intoxicating aromatics! </p>
<p>As winemaker for Pahlmeyer’s Sonoma Coast wines, I have the privilege to work with Ritchie and Hallberg Vineyards as well as Wayfarer, giving me a sense of conditions at multiple sites. And on a scale of 1 to 10, Sonoma Coast’s 2013 vintage was a 10! </p>
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<a href="https://www.pahlmeyer.com/about-winemaking-blog/about-us/" target="_blank"><img class="center" src="https://www.pahlmeyer.com/assets/_resampled/resizedimage600330-Jayson-Bibiana-10-13-612x.jpg" alt="Jayson Pahlmeyer with me at the Wayfarer house" width="600" height="330" title=""></a>
<p class="caption">Jayson Pahlmeyer with me at the Wayfarer house</p>
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<p style="text-align: right;"> </p>
<p style="text-align: right;">Bibiana Gonzalez-Rave, <em style="line-height: 1.5em;">Consulting Winemaker, Pahlmeyer Sonoma Coast</em></p>
Fri, 01 Nov 2013 00:00:00 -0700Winemaker Bibiana Gonzalez-Ravehttps://www.pahlmeyer.com/about-winemaking-blog/blog/2013/a-perfect-10-on-the-sonoma-coast/2013: Another One-of-a-Kind Spectacular Vintagehttps://www.pahlmeyer.com/about-winemaking-blog/blog/2013/2013-another-one-of-a-kind-spectacular-vintage/
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<div class="captionImage center" style="width: 600px;"><img class="center" src="https://www.pahlmeyer.com/assets/_resampled/resizedimage600337-Vines-Sunrise831x467.jpg" alt="2013 Harvest sunrise" width="600" height="337" title=""></div>
<p><span style="font-size: 11px; line-height: 16.5px;"> 2013 Pahlmeyer Waters Ranch - Harvest sunrise</span></p>
<p><span style="line-height: 1.5em;">October 15, 2013, Pahlmeyer Waters Ranch Vineyard, Napa Valley - The last of the grapes have been plucked from the vines and shuttled to the winery. Harvest is officially over, following the driest growing season in 125 years. </span><a style="line-height: 1.5em;" href="https://www.pahlmeyer.com/about-winemaking-blog/blog/2012/harvest-2012/" target="_blank">2012</a><span style="line-height: 1.5em;"> was such a stellar vintage, we didn’t dare presume 2013 would be too - but it most definitely was.</span></p>
<p style="line-height: 18px;">The lack of precipitation stressed our mountain vines and stunted their growth even more than usual, yet nearly every variety produced healthy yields of very small berries - just how we like it. With small berries, the skin-to-juice ratio is very high which yields rich, ripe flavors and excellent tannin structure.</p>
<p style="line-height: 18px;">Everything was early this year. Bud break, in early March, was three weeks ahead of last year, and harvest started September 5th, with some blocks four weeks earlier than normal. Then, just as Napa Valley’s harvest hit full swing, an unexpected and very welcome autumn drizzle cooled things down, gave us time to catch our breath and rinsed the season’s dust off the fruit. </p>
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<img class="center" src="https://www.pahlmeyer.com/assets/Dave-Waters612x200.jpg" alt="David Wilson - Pahlmeyer Waters Ranch Vineyard manager" title="David Wilson - Pahlmeyer Waters Ranch Vineyard manager" width="612" height="200"><p class="caption" style="text-align: center;">David Wilson - Manager, Pahlmeyer Waters Ranch Vineyard</p>
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<p>We’ve begun our work in the cellar - monitoring each tank, pressing, punching down the caps, measuring the malo-lactic fermentation... As soon as this phase wraps up, it’ll be time to bottle the wines from the <a href="https://www.pahlmeyer.com/about-winemaking-blog/blog/2012/harvest-2012/" target="_blank">2012 vintage</a>. I can’t wait to share these amazing vintages with you! </p>
<p style="text-align: right;">- Kale Anderson, Winemaker, Pahlmeyer Napa Valley</p>
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<img class="center" src="https://www.pahlmeyer.com/assets/Cab-Punchdown-612x200-Kale-sig.jpg" alt="Cabernet Sauvignon during punchdown" title="Cabernet Sauvignon during punchdown" width="612" height="200"><p class="caption" style="text-align: center;">Cabernet Sauvignon during punchdown</p>
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Fri, 18 Oct 2013 00:00:00 -0700Winemaker Kale Andersonhttps://www.pahlmeyer.com/about-winemaking-blog/blog/2013/2013-another-one-of-a-kind-spectacular-vintage/Blending and the 2011 Vintagehttps://www.pahlmeyer.com/about-winemaking-blog/blog/2013/blending-and-the-2011-vintage/
<p>Winemaking is a futures art. A vineyard is planted years before it’s ready for its first harvest, and in the case of fine Bordeaux-style wines, it’s at least two years after harvest before the wine is ready for release.</p>
<p>Earlier this summer, my team and I created the final blend for our <a href="https://www.pahlmeyer.com/wines/pahlmeyer/pahlmeyer-proprietary-red/2011/">2011 Proprietary Red</a>. As long as I’ve been making wine, I’ve never seen a Napa Valley vintage like 2011– the coolest, wettest on record. Some vineyards that tend to over-ripen were perfectly ripe, while some that typically ripen late didn’t ripen at all. </p>
<p>Because all of our fruit comes from mountain or hillside vineyards, including our <a href="https://www.pahlmeyer.com/about-winemaking-blog/winemaking-vineyards/waters-ranch-vineyard-napa-valley/" target="_blank">estate vineyards</a>, the soils drain fully and quickly, translating to wonderfully concentrated fruit. In a wet year like 2011, this is especially important, and still there are challenges. Having estate vineyards and contracts with highly sought-after vineyards, we have the luxury of selecting only the best fruit, and blending accordingly.</p>
<p style="text-align: left;"><a href="https://www.pahlmeyer.com/wines/pahlmeyer/pahlmeyer-proprietary-red/2011/"><img class="leftAlone" title="" src="https://www.pahlmeyer.com/assets/Blending-600x226png.png" alt="Blending Pahlmeyer Proprietary Red" width="600" height="226"></a></p>
<p><a href="https://www.pahlmeyer.com/about-winemaking-blog/winemaking-vineyards/blendmaking/" target="_blank">Blending</a> is a powerful tool, particularly in a challenging year. But rather than going by varietal, I look at the <em>character</em> of the lot itself. It doesn’t matter to me whether it’s a Cabernet Sauvignon from Stagecoach Vineyard or a Merlot from Rancho Chimiles. I follow my palate without preconceived notions of what the final blend should be. </p>
<p>Pahlmeyer Proprietary Red is normally comprised of Cabernet Sauvignon, Merlot, Cabernet Franc, Petit Verdot and Malbec in descending order of proportion. The <a href="https://www.pahlmeyer.com/wines/pahlmeyer/pahlmeyer-proprietary-red/2011/">2011 blend</a> includes more Cabernet Sauvignon and less of the other varietals than usual, particularly Merlot. In fact, some blocks that have been showcased in prior vintages were left out completely.</p>
<p>I characterize 2011 as a Bordeaux-lover’s vintage: silky, smooth, with a fine balance of power and delicacy, and very good natural acidity. Well-crafted wines from the <a href="https://www.pahlmeyer.com/wines/pahlmeyer/pahlmeyer-proprietary-red/2011/">2011 vintage</a> (like those from Pahlmeyer) will age especially well. For those who appreciate more Bordeaux style wines, this is the vintage for you.</p>
<p>Look for the release of the<a href="https://www.pahlmeyer.com/wines/pahlmeyer/pahlmeyer-proprietary-red/2011/"> 2011 Proprietary Red</a> next spring. Meanwhile, we are excited to release our phenomenal (though scarce) 2010 vintage to our <a href="https://www.pahlmeyer.com/mailing-list/" target="_blank">mailing list</a> members next month. As for 2013, the fruit on the vine suggests a great vintage, but as we all know, only time will tell.</p>
<p><img class="leftAlone" title="" src="https://www.pahlmeyer.com/assets/Uploads/PropRed-11bottling-10finished-kale-600wx350h.jpg" alt="Pahlmeyer Proprietary Red - 2011 Bottling, 2010 Finished" width="600" height="350"></p>
Wed, 14 Aug 2013 00:00:00 -0700Winemaker Kale Andersonhttps://www.pahlmeyer.com/about-winemaking-blog/blog/2013/blending-and-the-2011-vintage/Unoaked Chardonnay & Scallops St. Jacqueshttps://www.pahlmeyer.com/about-winemaking-blog/blog/2013/unoaked-chardonnay-and-scallops-st-jacques/
<p><img class="leftAlone" src="https://www.pahlmeyer.com/assets/12JaysonCharNV-unoaked-6-btls600x250.jpg" alt="2012 Jayson Unoaked Chardonnay Napa Valley" width="600" height="250" title=""></p>
<p><span style="line-height: 1.5em;">With the glorious arrival of summer comes the release of our first-ever </span><a style="color: #cc9933;" href="https://www.pahlmeyer.com/wines/jayson/unoaked-chardonnay/2012/" target="_blank"><strong>Jayson Unoaked Chardonnay</strong></a><span style="line-height: 1.5em;">. This refreshing wine has a Chablis-like purity, yet is uniquely endowed with the rich ripeness one expects from our Waters Ranch Vineyard high above the Napa Valley. Plush tropical aromatics lead into crisp citrus and green apple flavors wit</span><span style="line-height: 1.5em;">h racy notes of lime zest and grapefruit.</span></p>
<p><span style="line-height: 1.5em;">This wine begs to be paired with delicious summer fare like scallops, and our good friend and chef </span><strong style="line-height: 1.5em;"><a style="color: #cc9933;" href="http://mustardsgrill.com/our-team" target="_blank">Cindy Pawlcyn</a></strong><span style="line-height: 1.5em;"> has graciously shared her fresh twist on </span><strong style="line-height: 1.5em;">Coquille St. Jacques.</strong></p>
<p><strong style="line-height: 1.5em;"><br></strong></p>
<p style="text-align: center;"><strong>Coquilles St. Jacques</strong><br> From Big Small Plates by Cindy Pawlcyn, Ten Speed Press</p>
<p style="text-align: center;"><span style="line-height: 1.5em;">Serves 6</span></p>
<p>3 tablespoons butter<br> 2 tablespoons olive oil<br> 1 tablespoon chopped garlic<br> 3 beefsteak tomatoes, peeled, seeded and sliced into wedges<br> 1/2 cup white wine<br> grated zest of 1/2 lemon<br> juice of 1 lemon<br> salt and freshly ground black pepper<br> 1 1/2 pounds sea scallops<br> 3 or 4 leaves fresh basil cut into a chiffonade, plus some small leaves for garnish<br> 1/4 cup (loosely packed) chopped fresh Italian parsley, leaves and tender stems only<br> 1 cup tiny croutons (1/4 inch dice)</p>
<p><span style="line-height: 1.5em;">For the sauce, put half the butter in a saucepan with enough olive oil to coat the pan nicely, and heat over medium heat. Add the garlic; sauté 1 minute, but do not let the garlic brown. Add the tomatoes, and cook 2 minutes, or until the tomatoes exude some of their juices. Continue cooking until most of the liquid has evaporated. Add the wine, lemon zest and lemon juice, season with salt and pepper, and reduce about 3 minutes, until it is fairly thick.</span></p>
<p><span style="line-height: 1.5em;">While the sauce is reducing, coat 1 large or 2 medium sauté pans liberally with the remaining olive oil and set them over high heat. Sprinkle a little salt and pepper on the scallops. When the pans are very hot, add a small amount of the remaining butter and put the scallops flat in the pan being careful not to crowd them. Cook 1 minute, until golden brown on the bottom; turn them, using tongs, and cook another minute, until golden brown on the other side. Be careful not to overcook these rich, sweet seafood delicacies or they’ll become tough and chewy. (Keep an eye on the sauce while you cook the scallops, and take it off heat if it's done before the scallops.) Transfer scallops to a warmed plate and place in an oven on very low heat.</span></p>
<p><span style="line-height: 1.5em;">To finish the sauce, return it to the heat. Add any liquid that has drained from the scallops, and stir in the basil chiffonade and half the parsley.</span></p>
<p><span style="line-height: 1.5em;">To serve, put a spoonful of the sauce on each plate, and place a few scallops on top. Sprinkle with croutons, small basil leaves, and the remaining parsley.</span></p>
<p><span style="line-height: 1.5em;"><em>Cindy Pawlcyn is the founding chef/owner of three beloved Napa Valley restaurants: <a style="color: #cc9933;" href="http://www.cindysbackstreetkitchen.com/" target="_blank">Cindy's Backstreet Kitchen</a>, <a style="color: #cc9933;" href="http://cindypawlcynsgrill.com/" target="_blank">Cindy Pawlcyn's Wood Grill and Wine Bar</a>, and <a style="color: #cc9933;" href="https://www.pahlmeyer.com/[sitetree_link id=]#http://mustardsgrill.com/" target="_blank">Mustards Grill</a> - celebrating 30 years.</em></span></p>
Wed, 19 Jun 2013 00:00:00 -0700Kale Andersonhttps://www.pahlmeyer.com/about-winemaking-blog/blog/2013/unoaked-chardonnay-and-scallops-st-jacques/2010 Merlot & 4-Hour Lambhttps://www.pahlmeyer.com/about-winemaking-blog/blog/2013/2010-merlot-and-4-hour-lamb/
<p>I love watching the Barefoot Contessa almost as much as I love to cook. I admire Ina Garten’s approach to cooking, her sage entertaining advice and joie de vivre. And, I’ve never made one of her recipes that wasn’t perfect the first time!<span style="line-height: 1.5em;"> </span></p>
<p>Many months ago I was enraptured watching an episode of hers that featured leg of lamb that is braised for four hours, yielding meat so tender you can serve it with a spoon. It was so simple and so impressive, and would pair so beautifully with Pahlmeyer Merlot, that I immediately stored the recipe away for a special occasion.</p>
<p>My mother and mother-in-law were recently in town and to welcome them I decided to prepare this special recipe. <a href="http://www.foodnetwork.com/recipes/ina-garten/4-hour-lamb-recipe/index.html" target="_blank">http://www.foodnetwork.com/recipes/ina-garten/4-hour-lamb-recipe/index.html</a></p>
<p>I purchased a leg of local lamb at my Napa Whole Foods. New Zealand lamb is generally much smaller than the seven-pound leg this recipe calls for, so ask your butcher about local lamb. As Ina suggested, I had the butcher cut the shank off the leg so it would fit in my dutch oven.</p>
<p>For me this recipe is a winner in every way. Not only are there just a few simple steps and a handful of ingredients, it is made in one pot and once in the oven, you can forget about it. To quote Ina, “How easy is that?!”<span style="line-height: 1.5em;"> </span></p>
<p>I made just one adjustment to the recipe: rather than discarding the garlic cloves that cooked in the braising liquid with the lamb, I mashed up their sweet flesh and added it back into the sauce.</p>
<p>I served the lamb with Ina’s Provencal French Beans - <a href="http://www.foodnetwork.com/recipes/ina-garten/provencal-french-beans-recipe/index.html" target="_blank">http://www.foodnetwork.com/recipes/ina-garten/provencal-french-beans-recipe/index.html</a> - and a kale dish my mother and I collaborated on. It was a combination of red kale roasted until tender and crispy, and dinosaur kale sauteed with olive oil, garlic and balsamic vinegar.</p>
<p>The lamb was perfect. It fell apart on the platter and was incredibly flavorful, and the beans and kale were wonderful complements. But the best part? Our <a href="https://www.pahlmeyer.com/wines/pahlmeyer/merlot/2010/">2010 Pahlmeyer Merlot</a> paired spectacularly with this earthy, comforting meal. The wine’s juicy, rich layers and solid but silky tannins offered just enough fruit, acidity and structure to balance but not overpower the tender braised meat. </p>
Thu, 16 May 2013 00:00:00 -0700Cleo Pahlmeyerhttps://www.pahlmeyer.com/about-winemaking-blog/blog/2013/2010-merlot-and-4-hour-lamb/